Sometimes a recipe is so good and receives rapturous feedback from all who eat it that you want to keep it to yourself. This was one of those recipes. However with our sauces now on the website and people asking for it, I have relented and posted it. Try it, we think it’s a winner.
This will serve at least 6 hungry people but if you want to make it for more just buy a bigger joint of pork and adjust the cooking times to suit.
You will need;
1.5kg pork shoulder (bone in or out) with a thick fat layer. Ask your butcher to score the fat well.
A roasting rack and deep tray. (If you don’t have a roasting rack, use a base of thickly sliced onions.
A pack of Bite Me Spices Adobo Seasoning
1/2 bottle of CHAOS (Chipotle and Orange Sauce)
1 pint of water
Take the pork out of the packaging and dry well. Rub the Adobo Seasoning into the pork, ensuring it gets deep into the score marks on the fat. Leave to marinade overnight.
Heat the oven to 200 degrees
Place the joint on a roasting rack or layer of onions. Add a little water to the bottom of the tray, not allowing it to touch the meat. Place in the oven for 20 minutes.
After 20 minutes reduce the temperature to 160 degrees for 3 hours. Every 30 minutes top up the water a little if required.
After the 3 hours remove the pork from the oven, leave in the tray and cover with foil for 1 hour.
Once cooled, fork the meat into shreds.
Heat 1/2 bottle of CHAOS with 1 pint of water in a saucepan until simmering. Stir well. Add the pulled pork to the ‘gravy’ for 30 seconds to warm through.
Serve on bread rolls of your choice with coleslaw, adding a little more CHAOS for an extra smoky chilli hit.